Chez Bernard turns 59 respecting French traditions and updating its menu.

Set up your self on the prime of the most effective within the metropolis for nearly six many years, undergo the financial instability of this nation that has left so many companies behind, survive properly in a market that has grown dramatically in latest many years with the opening of latest companies and the promotion of gastronomy, altering a number of managers and cooks with out shedding prospects… This alone can be sufficient to rejoice Chez Bernard, a restaurant that follows the booklet of French delicacies and has simply turned 59 years previous. However the home, now run by the couple Veronica and Ademar Lemos Passos, has not misplaced its give attention to the standard of its delicacies, on the cautious number of good elements, on the impeccable service of the staff led by the skilled and pleasant maître d’ Felix Lima, and most significantly, on meals that borders on perfection. , mixing the classics of French delicacies with new creations of contemporary delicacies within the menu.

Saddle of Lamb in Cabernet Sauce with Cassava Duchesses

Not surprisingly, within the newest rating compiled by Exame journal, Chez Bernard was ranked forty ninth among the many prime 100 in Brazil. Subsequent week, the standard Gamboa restaurant is launching a brand new menu signed by Belgian chef Laurent Rezette, who has returned to command the kitchen since 2018 after a two-year hiatus. The brand new dishes, which embrace appetizers, most important programs and desserts, orientate themselves to the modernity of contemporary gastronomy, whereas sustaining the premise of genuine and absolute French delicacies.

Millennium mussels with pear pearls

And it was them that Correio went to fulfill there final Wednesday (3). As if the breathtaking view of Bahia de Todos os Santos wasn’t sufficient, the couver (a topic that was too boring even within the metropolis’s good eating places that insist on pointless innovations) is correct: foie gras, butter and cod pie (though not of French origin, it’s nearly unanimous on Brazilian tables), accompanied by a basket of bread and toast reduce into millimeter slices and ridiculously tasty and crunchy.

Lobster with bourbon emulsion, salad with foie gras and basmati rice

Of the brand new creations, it’s value mentioning the Millefeuille de Moules (Thousand leaf mussels with pear pearls), which is served as an appetizer and served with a vol-au-vent on prime, which solely in France or in good French eating places are you able to eat one thing like this. The dough is identical as a croissant (registered trademark Rezette), gentle and on the similar time crunchy, in keeping with the nation’s culinary information. One other particular novelty is lobster roti, berre nante with vanilla bourbon, foie gras salad and basmati pilaf. Translation: Lobster with vanilla bourbon emulsion (previously uncommon, however right now already produced, and of wonderful high quality, within the state of Bahia), salad with foie gras and basmati rice. The dish, served on stunning dishes made within the United Arab Emirates, helps to emphasise the great thing about serving a delicacy that has unsurpassed tenderness and style.

Shrimp in Thermidor sauce flambéed with pastis accompanied by mushroom puffs

It is value noting that whereas most of the elements are initially French, some are already made in Brazil, such because the foie gras that comes from a farm owned by a Bordeaux-born Frenchman who lives in Minas Gerais. “We’re at all times in search of good suppliers who respect the origin and methodology of preparation of unique French elements,” Resette says. These discoveries prompted the chef to incorporate dishes corresponding to Selle d’agneau, sauce au cabernet et Duchesses de Manioc (Lamb saddle in Cabernet sauce with cassava duchesses) on the menu, after studying in regards to the manufacturing of animals on a farm in Señordo. Bonfim, within the northern middle of Bahia. “The standard and rigor of the sanitary and administration requirements are spectacular,” he provides. To finish the gastronomic enjoyable, we tried Vacherin glacé à la pistache avec a coulis de framboise (“Iced sigh with pistachio ice cream and raspberry syrup”).

Ice sigh with pistachio ice cream and raspberry sauce

The mix of the final two elements is surprisingly tasty. Variations on a brand new menu that retains traditional dishes corresponding to snails (imported instantly from Burgundy), confit de canande, coc or wine, steak in milk, Bernese filet and plenty of others which have been on the menu for the reason that founding of the home. in 1963 by the Frenchman Bernard Goethals, there are different choices to contemplate. For instance, Brandade de cabillaud à l’ail doux coussins asterix (cod brandy with tomato-garlic emulsion confit, accompanied by potato souffle), Crevettes Thermidor flambées au Pastis, feuilleté de pleurotes (shrimp in Thermidor sauce, flambéed with pastis, accompanied by mushroom puff) ) and Carré d’agneau en persillade (French carré, Vichy carrots, coral lentils and thyme incense). However these, we’re leaving for a brand new go to, which, for positive, will occur quickly.

(Picture: Pico Garcez/Disclosure)
Chef Laurent Rezette has been in command of the Chez Bernard kitchen since 2018.

Chaz Bernard – @chezbernard
Rua Gamboa de Cima, 11, Afletos.
Monday – 19:00 to 23:00 / Tuesday to Thursday – 12:00 to fifteen:00 and 19:00 to 23:00 / Friday – 12:00 to fifteen:00 and 19:00 to midnight / Saturday – from 12:00 to 16:00 and from 19:00 to midnight / Solar – from 12:00 to 17:00.
Reservations: 71 3328 1566 / 71 99911 1130 (WhatsApp)

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